Soak
chana for 8 hours. Pressure cook for 6-7 whistles. Drain water and keep it
aside.

Add
1 glass of water, green chillies to spinach and blend it to make puree.

Take
a pan and heat oil. Add ginger-garlic paste and stir it. Add onions and sauté
it till it is translucent. Add spinach puree, salt, black pepper, garam masala,
aamchur powder and cook it for 4-5 minutes. Add boiled chana and mix it well.
Cook it for about 5 minutes more on medium flame. Add water if gravy is too
thick.